Lentil Bolognese
1 hr 20 minServes 6
A hearty plant-based pasta sauce of caramelized onions, lentils, walnuts and tomatoes simmered into a rich, meaty ragù.
| prepSoak 1 cup / 185 g red lentils in water for 30–60 minutes | |||
| 22 ml olive oil | Heat oil, cook onions until golden, 14–15 min | Taste bolognese, finish with balsamic vinegar | Toss hot pasta into sauce, add pasta water as needed, garnish |
| 1 large onion, diced | |||
| 4 garlic cloves, minced | Add garlic, herbs & salt, cook 60–90 sec | ||
| 1 teaspoon dried oregano | |||
| 1 teaspoon dried thyme (or use more oregano) | |||
| 1 ½ teaspoons kosher salt, plus more to taste | |||
| Freshly ground black pepper to taste | |||
| 1 (5.3-ounce / 150 g) tube tomato paste | Stir in tomato paste, caramelize 2–3 min | ||
| 120 ml dry red wine (optional) | Deglaze with wine, cook 1–2 min (if using) | ||
| 720 ml vegetable broth | Pour in broth, add lentils & walnuts, simmer 20 min | ||
| 185 g red lentils, soaked | |||
| 32 g walnuts (or pecans), crushed finely | |||
| 1 (14.5-ounce / 410 g) can crushed tomatoes or whole peeled tomatoes, crushed by hand | Add crushed tomatoes, simmer 15–20 min until lentils tender | ||
| 12–16 ounces / 340–454 g long, wide pasta | Boil salted water, cook pasta al dente, reserve pasta water | ||
| 1 tablespoon high-quality balsamic vinegar | |||
| Flat-leaf Italian parsley or fresh basil, chopped or slivered (optional) | |||
Translate
Part of Pro · 19 languages
⋯More
read left to right — each column combines what's behind it.
Make a table from your next recipe
Paste a link, recipe text or a cookbook photo.